Mini Ham, Swiss, Rye Sandwiches With Cranberry Onion Relish

Ingredients

• Servings: 44
• 2 tablespoons vegetable oil
• 2 large onions, cut into medium dice
• 4 teaspoons minced fresh rosemary
• 1/2 teaspoon ground cloves
• 1 (16 ounce) can whole berry cranberry sauce
• 1 (16 ounce) package cocktail rye bread
• 1/4 cup dijon mustard
• 2 pounds thin ham slices from a baked spiral-cut ham (or substitute black forest ham), cut to fit rye bread
• 12 ounces thinly sliced swiss cheese, cut to fit rye bread arugula or other baby salad greens
• toothpicks (optional)

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 50 mins


• heat oil in a 12-inch skillet over medium-high heat. add onions; saute until well-browned, 10 to 12 minutes. add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. stir in cranberry sauce, and simmer until heated through. remove from heat and set aside. (cranberry-onion relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
• to assemble: working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. halve each sandwich on the diagonal, sticking each half with a toothpick. (sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)